Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, coconutchutney with idly & sambar. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Coconut chutney is a condiment made with fresh coconut, dal, chilies & spices. Coconut chutney is a perfect blend of dip which makes a great accmpaniment for any South Indian delicacy such as Idly, sada dosa, cheese dosa, masala dosa. Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli, Dosa and Medu Vada.
Coconutchutney with idly & sambar is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Coconutchutney with idly & sambar is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook coconutchutney with idly & sambar using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Coconutchutney with idly & sambar:
- Get fresh grated coconut
- Take roasted chana dal (bhuna chana dal)
- Prepare green chilli (hari mirch)
- Make ready ginger (adrak)
- Take salt
- Take urad dal (split & husked black gram)
- Prepare mustard seeds (rai or sarson)
- Get cumin seeds (jeera)
- Take curry leaves (kadi patta) or 9 to 10 curry leaves
- Take asafoetida (hing)
- Take oil, sesame or peanut or sunflower oil
Pour the fermented idli batter inside the idli moulds leaving a little place for them to rise. It is commonly prepared for breakfast in South Coconut chutney is very delicious to eat. Specially with idli it tastes so yummy. Also it is very easy to prepare.
Steps to make Coconutchutney with idly & sambar:
- Take 1 cup freshly grated coconut in a chutney grinder jar or a small grinder jar.
- Then add 1 green chilli (chopped) and ½ inch ginger (chopped)
- Next add 2 tablespoons roasted chana dal. add ¼ cup water.
- Grind to a smooth consistency. if unable to grind or the coconut chutney looks thick, then you can add 1 to 2 tablespoons more water
- Remove the coconut chutney in a heat proof bowl like a steel bowl or a pyrex bowl.
- Heat oil in a small pan. add the mustard seeds.
- When the mustard seeds begin to splutter, add the cumin seeds and urad dal. fry till the urad dal till it becomes golden.then add the curry leaves, red chilli and asafoetida.
- Fry till the curry leaves become crisp and the red chilies changes colour.switch off the flame and immediately pour the tempering on the coconut chutney.
- Mix it well with the coconut chutney.serve coconut chutney with idli, podi idli & sambar
Making south Indian coconut chutney for dosa and idli is very simple; just blend fresh coconut with chillies, curd and ginger and mix tempered mustard seeds. However, the real taste differentiators in this recipe are roasted chana dal, tamarind paste, cumin seeds and. chutney's with desiccated coconut powder. especially, capsicum chutney, chana dal chutney, tomato onion chutney. finally, i am not a big fan of chutney recipes. the chutneys are always prepared by my husband. i make sure hotel style sambar is prepared. Simple and easy Coconut Chutney - this popular Indian chutney pairs well with idli, dosa, vadas and so much more! In my kitchen I make dosa, idli from scratch and I will share the recipes soon. What I also make all the time is this South Indian Coconut. there are several chutney recipes from the south indian cuisine palette. but without any doubt, coconut chutney is the king of all chutneys. perhaps the popularity of south indian breakfast recipes is.
So that’s going to wrap this up with this special food coconutchutney with idly & sambar recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
